Mini Mason Jar Pumpkin Pies Recipes

MASON JAR PUMPKIN PIES

Steps:

• Make the pie dough from Martha Stewarts paté brisée recipe.
• Preheat oven to 350 degrees.
• After dough has chilled for 30 minutes, roll out half the dough into a disk about 1/4 inch thick. Using the top of a mason jar, but disks and place them in the bottom of each jar.
• Using leaf or other fall shaped cookie cutters, cut out dough for the tops of pie and set aside.
• Mix sugar, salt, and pumpkin pie spice in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in cream.
• Pour the pumpkin mixture evenly into the mini mason jars.
• Place on baking sheet and bake in preheated oven for 45 minutes.
• Remove from oven and place cookie cutter shaped dough on the top of pie. Place back in oven and bake for an additional 10-15 minutes.
• Remove from oven and let cool completely. Serve with whipped cream or ice cream. Refrigerate leftovers.

MINI PUMPKIN PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Roll each pie crust out onto a floured surface to a rough rectangle about 11 inches square. Cut each pie crust into 12 3-inch rounds. Fit the little pie crust circles into 24 mini pie dishes.
• Separate one egg, and place the egg white into a small bowl. Beat the egg white until slightly frothy, and brush the edges of each mini pie crust with egg white. Place the remaining yolk into a bowl, and beat with remaining 2 eggs. Mix the softened cream cheese, sugar, pumpkin, vanilla extract, and pumpkin pie spice into the eggs to make a smooth filling. Spoon about 2 tablespoons of the filling into each crust.
• Bake the pies in the preheated oven until the crust edges are golden brown and the filling is set, about 15 minutes. Allow to cool before eating.